Preheat the oven to 200°C (400°F).

Place the lamb leg or shoulder in a baking dish. Drizzle with olive oil and sprinkle minced garlic, dried rosemary, dried thyme, salt, and pepper over the lamb. Rub the seasonings into the meat.

Roast the lamb in the preheated oven for approximately 25-30 minutes for medium-rare, or adjust the cooking time according to your preferred level of doneness. Once cooked, remove from the oven and let it rest for a few minutes before slicing.

In the meantime, prepare the salad. In a large bowl, combine the mixed salad greens, cucumber slices, red onion slices, cherry tomatoes, and crumbled feta cheese.

In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, salt, and pepper to make the dressing.

Slice the roasted lamb into thin strips.

Pour the dressing over the salad mixture and toss gently to coat all the ingredients.

Divide the salad onto serving plates and top with the sliced roasted lamb. Serve the Roast Lamb Salad immediately and enjoy the delightful combination of flavours.

You can add additional ingredients to the salad, such as olives, avocado, or roasted bell peppers, to personalize it to your taste. Feel free to adjust the dressing ingredients and quantities to suit your preference. This salad makes for a satisfying main course or can be served as a hearty appetizer.